1 cup fresh satsuma orange juice (about 4 satsumas)
6 tablespoons low-sodium soy sauce
1/4 cup rice vinegar
1 tablespoon canola oil
1 tablespoon honey
1/2 teaspoon freshly ground black pepper
1/4 teaspoon crushed red pepper
3 (1/4-inch) slices peeled fresh ginger
6 (6-ounce) skinless salmon fillets (about 1/2 inch thick)
1 tablespoon water
1/2 teaspoon cornstarch
2 satsuma oranges, peeled and separated into sections
2 tablespoons green onion strips
How to Make It
Combine first 9 ingredients in a large zip-top plastic bag. Add salmon to bag; seal. Marinate in refrigerator 1 hour, turning occasionally. Remove salmon from bag, reserving marinade. Strain marinade through a sieve into a bowl; discard solids. Place marinade in a small saucepan over high heat. Bring to a boil; cook until reduced to 1 cup (about 6 minutes). Combine 1 tablespoon water and cornstarch in a small bowl, stirring with a whisk. Add cornstarch mixture to pan; bring to a boil. Cook 1 minute, stirring constantly. Add orange sections; cook 30 seconds. Set aside; keep warm.
Place salmon on a broiler pan coated with cooking spray; broil 8 minutes or until desired degree of doneness. Serve with sauce. Sprinkle with green onion strips.